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during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação
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“..., garlic, pepper, and undergoes processes of maturation, smoking and drying. During the fermentation and...”
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“... processing and drug loading techniques were used in order to prepare controlled drug delivery systems (CDDS...”
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“... considered carcinogenic and genotoxic. Thirteen PAHs were investigated during cocoa processing. Two cocoa...”
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Artigo
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“... plant origin are consumed only after processing and formulation, the final activity exhibited by their...”
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Artigo
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“... towards pore removal and compact densification. To allow a significant decrease on the TF of KNN...”
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“... 7 to 11 hours. During dehydration process temperature and fruit moisture were controlled. pH, acidity, soluble...”
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